Cook quinoa according to package instructions.

Preheat oven to 350 F.

Cut the red pepper in half lengthwise and remove the seeds.

Chop the scallion (white and light green parts).

In a large bowl, combine cooked quinoa, chopped scallions, fresh garden peas, canned garbanzo beans, your favorite salsa, Sriracha sauce, shredded Mexican cheese, salt, and pepper to taste.

Stuff the pepper halves with the quinoa mixture.

Place the stuffed peppers in a baking dish.

Bake at 350 F for 30-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Let cool slightly and serve.